Pumpkin Soup with Caramelized Gingerbread Croutons
Prep Time: 20minutes
Cook Time: 30minutes
Quick and easy smooth squash soups with a twist: croutons of pain d’épices aka honey and spices gingerbread, previously pan fried in butter to become caramelized. Comforting and delicious. Pan fry cubed gingerbread with butter. Prepare the soup, cook vegetables and mix. Dress soup in bowls with gingerbread croutons, cream and parmesan.
Prepare vegetables : remove seeds and skin of pumpkin, cut slices or cubes. Peel and mince onion.
Heat olive oil in a large saucepan. Fry onion for a few minutes. Add pumpkin, salt and pepper. Cook over medium heat for about 10 minutes stirring occasionally.
Add water to 2/3rd of the height and cook for another 10 minutes.
Prepare gingerbread croutons
While the soup is cooking, caramelize gingerbread croutons.
Heat salted butter in a frying pan.
Meanwhile, cut gingerbread into cubes.
Pan fry gingerbread over medium heat to get golden croutons then set aside.
Mix the soup
When vegetables are well cooked, remove a bit of cooking water but don’t throw it away. Mix in the blender or with a hand mixer.
Add crème fraîche, taste and adjust seasoning. Depending on the consistency you get, if it’s too thick, pour back in some cooking water you removed earlier and mix again,
Serve the soup with gingerbread croutons, grated parmesan and additional crème fraîche aside or dress individual bowls : Pour soup in, dizzle crème fraîche (or not ;-) ), add a few gingerbread croutons, grate parmesan and / or any other topping you like.